Snickerdoodle Cupcakes

Snickerdoodle Cupcakes with Cinnamon Buttercream Frosting are sweet buttery cupcakes filled with all the cinnamon sugar goodness of a snickerdoodle cookie.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 375 degrees and line a 12 cup muffin tray with liner cups.

Step 2

To a stand mixer add the butter and sugar and beat on medium speed until light and fluffy.

Step 3

Add in eggs, vanilla and milk until smooth.

Step 4

Sift together flour, baking powder, cinnamon and salt and add it to the stand mixer on the lowest speed setting until just combined.

Step 5

Using an ice cream scoop fill the cups 2/3 full and bake for 18-20 minutes until a toothpick comes out clean.

Step 6

Cool completely.

Step 7

To your stand mixer on low speed cream the butter then start adding in the powdered sugar in 1/2 cup increments until fully combined then raise the speed to medium-high for 1 additional minute.

Step 8

Add in the vanilla, heavy cream and cinnamon, beating until light and fluffy for 1 minute.

Step 9

Add frosting to piping bag and frost your cupcakes.

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